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  "basics": {
    "name": "PRABHU RAJAPPA",
    "label": "Chef de Cuisine",
    "image": "https://freecv.org/i/avatars/60174abd-d923-49c6-9f62-f02c99b72a84/avatar.webp?t=1782799427649",
    "summary": "Chef de Cuisine with 15+ years at Marriott International luxury hotels in Dubai. Expert in all-day dining, brunch, buffet, and banquet operations. Skilled in menu engineering, food cost optimization, HACCP compliance, and team development. Proven track record elevating guest satisfaction and leading multicultural teams.",
    "location": "Dubai, United Arab Emirates"
  },
  "work": [
    {
      "company": "Le Royal Méridien Beach Resort & Spa",
      "position": "Chef de Cuisine",
      "location": "Dubai",
      "startDate": "2023-10",
      "highlights": [
        "Led culinary operations for Brasserie 2.0, one of Dubai’s busiest all-day dining venues, serving 800 to 1000 guests during breakfast and 800 covers for lunch and dinner",
        "Developed seasonal menus, signature buffet concepts, and large-scale brunch experiences, enhancing guest satisfaction",
        "Drove food cost efficiency through strategic planning and procurement, achieving a cost reduction",
        "Mentored and managed a multicultural culinary brigade of 25 chefs",
        "Ensured full compliance with Marriott standards and HACCP protocols, achieving 100% certification from Dubai Municipality during spot audits",
        "Collaborated with Executive Chef on long-term culinary strategy and promotions"
      ]
    },
    {
      "company": "Grosvenor House, A Luxury Collection Hotel",
      "position": "Sous Chef",
      "location": "Dubai",
      "startDate": "2020-01",
      "endDate": "2023-09",
      "highlights": [
        "Directed daily operations of Sloane’s Restaurant, serving over 600 covers for breakfast, 100 for lunch, and 150 for dinner",
        "Introduced innovative brunch and buffet concepts",
        "Maintained strict food cost control, reducing costs by 35%",
        "Led recruitment, coaching, and staff development",
        "Oversaw kitchen operations during Executive Chef’s absence, ensuring seamless service delivery"
      ]
    },
    {
      "company": "Grosvenor House",
      "position": "Junior Sous Chef",
      "location": "Dubai",
      "startDate": "2017-10",
      "endDate": "2019-12",
      "highlights": [
        "Supported senior leadership in kitchen operations and team supervision, overseeing a team of 15 chefs",
        "Contributed to menu planning and cost-control initiatives",
        "Ensured consistent adherence to quality benchmarks"
      ]
    },
    {
      "company": "Le Royal Méridien Beach Resort & Spa",
      "position": "Senior Chef de Partie",
      "location": "Dubai",
      "startDate": "2016-03",
      "endDate": "2017-10",
      "highlights": [
        "Led buffet and à la carte production, serving high volumes during peak times",
        "Supported seasonal menu development, contributing to increased guest satisfaction",
        "Trained junior chefs and reinforced HACCP compliance, resulting in zero audit failures"
      ]
    },
    {
      "company": "Le Royal Méridien Beach Resort & Spa",
      "position": "Chef de Partie",
      "location": "Dubai",
      "startDate": "2014-06",
      "endDate": "2016-02",
      "highlights": [
        "Managed assigned kitchen sections during service, ensuring smooth operations",
        "Maintained brand-aligned food quality and safety standards"
      ]
    },
    {
      "company": "Grosvenor House",
      "position": "Demi Chef de Partie",
      "location": "Dubai",
      "startDate": "2013-03",
      "endDate": "2014-05",
      "highlights": [
        "Assisted senior chefs in daily production and mise en place, contributing to high-quality service",
        "Supported high-volume service operations, managing high guest volumes during peak hours"
      ]
    },
    {
      "company": "Grosvenor House",
      "position": "Commis I",
      "location": "Dubai",
      "startDate": "2009-09",
      "endDate": "2013-02",
      "highlights": [
        "Built a strong culinary foundation across multiple kitchen sections, enhancing versatility",
        "Supported buffet, à la carte, and banquet operations, successfully running events for over 500 guests"
      ]
    },
    {
      "company": "Quality Inn Sabari",
      "position": "Commis Chef",
      "location": "Chennai",
      "startDate": "2007-10",
      "endDate": "2008-01",
      "highlights": [
        "Assisted senior chefs in food preparation, ensuring quality and consistency in all dishes for up to 200 guests per service",
        "Supported kitchen operations during service, maintaining a clean and organized work environment",
        "Contributed to menu planning, participating in the development of daily specials",
        "Maintained inventory, ensuring proper stock levels, and assisted in ordering supplies"
      ]
    },
    {
      "company": "Minerva Grand",
      "position": "Commis Chef",
      "location": "Secunderabad",
      "startDate": "2008-04",
      "endDate": "2008-09",
      "highlights": [
        "Assisted senior chefs in food preparation, ensuring quality and consistency in all dishes for up to 200 guests per service",
        "Supported kitchen operations during service, maintaining a clean and organized work environment",
        "Contributed to menu planning, participating in the development of daily specials",
        "Maintained inventory, ensuring proper stock levels, and assisted in ordering supplies"
      ]
    }
  ],
  "education": [
    {
      "institution": "Sree Balaji College of Hotel Management & Catering Technology",
      "degree": "Craft Course in Food Production"
    }
  ],
  "skills": [
    "Culinary Leadership & Team Development",
    "All-Day Dining & Buffet Operations",
    "Menu Engineering & Concept Innovation",
    "Food Cost & Budget Optimization",
    "HACCP, Food Safety & Compliance",
    "Banquet & High-Volume Production",
    "Inventory, Purchasing & Vendor Management",
    "Quality Assurance & Guest Satisfaction",
    "Train the Trainer",
    "HACCP & Food Safety",
    "Health & Safety",
    "Service Culture",
    "Guest Complaint Handling",
    "Team Building"
  ],
  "languages": [
    {
      "language": "English",
      "fluency": "Fluent"
    },
    {
      "language": "Tamil",
      "fluency": "Native"
    },
    {
      "language": "Hindi",
      "fluency": "Fluent"
    },
    {
      "language": "Telugu",
      "fluency": "Fluent"
    }
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    "yearsOfExperience": 0,
    "seniority": "entry",
    "highestEducation": "Bachelor's"
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